Sticky from the sugar with a tang from the soy sauce and ginger and a crunch from the coating - it was lovely with steamed rice and kimchi for an elegant meal.
Ingredients:
3 chicken breasts (Serves 4)
2 eggs
1 cup flour, 1/2 cup cornflour (corn-starch)
salt & pepper
1 cup boiling water
2 inch piece ginger, sliced thin
3 tbsp. soy sauce
1 1/2 cups sugar
1/4 cup rice vinegar
vegetable oil (for frying)
2 tbsp. sesame seeds
2 dried red chillies, chopped
1/2 cup pine nuts (or peanuts)
few spring onions, sliced
Method:
Cut the chicken into large strips and put into a bowl. Crack in the 2 eggs, add the flours and season with salt & pepper. Using a (clean) hand, mix thoroughly until the chicken is coated well in the batter. Set to one side in the fridge while you make the sauce.
In a wok, boil the cup of water. Add the ginger, soy, vinegar and sugar and set to boil. Turn the heat to medium and cook for about 30 minutes until sauce reducing and thickening. Be careful as it will be very hot if you spill it.
In a heavy bottomed pan, add the oil to come up to about 2 inches up the sides and heat. When the oil is shimmering, add the chicken pieces, separating as you go. Cook each piece both sides, until golden and drain excess oil by putting in a bowl lined with kitchen paper. Repeat till all cooked.
Add the crispy chicken to the sauce along with the sesame seeds, pine nuts and chillies. Stir well until combined and serve with a garnish of sliced spring onions and a bowl of steamed white rice. Delicious!
